Lasagna Recipes & Diva Half Marathon

How has your weekend been? It has been a busy & wonderful weekend over here. Friday night, we had our dinner party. The food turned out great (both my lasagnas and the dishes our guests brought as appetizers, sides & desserts). I used a Rachael Ray recipe for the Mexican Lasagna and used the ricotta filling from this recipe for the Italian Lasagna. I made my own version of the meat sauce.

On Saturday, I headed up to my parents to visit and so that I could be closer to the Diva Half Marathon that I ran this morning.  Kaylin, my Mom, and I headed to the expo:

 

Then we went for a walk:

 

and went to dinner with my Dad, Aunt & Uncle:

 

 

I had shrimp and more shrimp:

 

Bedtime reading with Pop Pop:

 

This morning, it was race time:

The race started at 7:

I started with the 8 minute pacer, figuring I would drop back when it got to be too much. Thanks to her awesome spirit, and the enthusiasm of two other runners, we all finished in under 8 minutes!!! My official time was 1 hour 43 minutes 14 seconds! A 7 minute 53 second pace! A BIG thank you to our 8 minute pacer:

They had lots of water, fruit, bagels, and cookies (??) at the finish line:

 

Such a great day! A HUGE thank you to my parents for watching Kaylin during the race and for letting me crash at their house. Tell me about your weekend?

I’m ready to eat and spend lots of time with Josh & Kaylin :)!!

Shrimp & Peanut Butter Soup

I know, right? Sounds odd and kind of gross…but stay with me! My girl, Julie, had posted about and emailed me about this curry and peanut soup. Problem- I don’t like curry and Josh isn’t a HUGE sweet potato fan. I reworked the recipe and loved the result. Please ignore the junky iPhone picture- I was in a hurry!

Ingredients:

• 2 T low sodium soy sauce
• 1 onion, chopped
• 1 small sweet potato, diced
• 1/2 a regular, white potato, diced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 lb small shrimp, cleaned and deveined
• 1 15 oz can crushed tomatoes
• 32 oz low sodium veg stock
• 1 15 oz can low sodium garbanzo beans, drained and rinsed
• 3 T natural peanut butter (I used TJs unsalted PB)
• 2 t cumin
• 1/4 t ground red pepper
• 2/3 cup frozen peas, defrosted

Directions:

1. heat 1/2 c water add soy sauce in large pot
2. add onion and potatoes. cook for ~8-10 min over high heat (until potatoes are soft), stir occasionally
3. add carrot and celery cover and cook 3 min
4. add shrimp and cook until no longer white, about 5 min
5. stir in tomatoes, stock and beans
6. blend peanut butter with 1/3 cup water and cumin & red pepper. add to soup with peas
7. stir to mix well. cover and simmer ten minutes

This was slightly spicy and totally tasty! Give it a go!

Shrimp Wonton Soup–Take 1

 

HAPPY FRIDAY! This has been a semi-busy week and I am super excited for the weekend! What do you have on tap?  Tonight, we’re doing dinner with my parents. Saturday morning,  I am teaching Pump (Amelia and Lindsay are coming!) and then we’re hitting up somewhere for food. The rest of the weekend??

Last week, Josh mentioned that he really wanted Wonton soup, but that he wanted a healthier homemade version. Now, I’m not a greasy Chinese food fan, so I’ve never had wonton soup. I researched recipes on the web and came up with my own version (which was served with fried rice):

Ingredients:

• 8 large shrimp, cooked through (I boiled mine) and cooled
• 1- 8 oz can water chestnuts, diced (divided)
• ¼ teaspoon Chinese 5 spice powder
• 1 tablespoon low sodium soy sauce
• 14 wonton wrappers
• 1 cup shredded cabbage (divided)
• 32 oz low sodium chicken or vegetable broth

Directions:

Chop shrimp into small pieces. In a bowl, combine, shrimp, ¼ can water chesnuts, 5 spice powder, soy sauce and ¼ cup cabbage.

Spread wontons on a towel.

Spread filling evenly between the wonton wrappers.

Wet fingers and twist wrappers to form purses or envelops (envelops are easier), using the moisture to seal them shut.

Heat chicken or vegetable broth over medium heat until broth comes to a simmer. Add ¾ cup cabbage, remaining water chestnuts and purses/envelopes and cook for 10 minutes (until wrappers appear more translucent). Serve! If you’d like, top with chopped green onion.

Now, this soup was tasty….but it wasn’t a real Chinese food takeout tasting soup. Anyone have any good wonton soup recipes to share?? Let me know!